I've made several scone recipes over the years and some have been MUCH better after a day or two than others, but generally I too want to avoid leftovers. In the future, you might try taking the recipe to the point of slicing your dough round into eighths or whatever, then placing the unbaked scones on a parchment or wax paper-lined baking sheet. Freeze them that way until solid (a few hours), then store all together in a plastic bag, wrapped individually in foil if you want to be sure to avoid freezer burn. Just bake them as you need them, straight from the freezer, per the original recipe, plus a couple more minutes (no more than 5 extra minutes in my experience). This way I feel like I can have perfectly fresh scones anytime.